Local honey?

If you live on the East Coast, all the way from Maine to Alabama... Same Appalachian mountain range, and basically the same trees and plants. Here's a rule of thumb about heating honey: Beeswax melts at about 125'F, so I say if you're heating it enough to melt the container it naturally comes in, you may also damage the useful enzymes. I put the cap at 105'F, but only because my honey house (where I work to extract and bottle honey) sometimes gets that hot. Supermarket honey may be heated to 160'F and pushed through a particle filter. I don't cook with honey. I add a touch of honey after. Slice and fan-out a pear, bake with a little butter, cinnamon, and maybe pecans or walnuts... drizzle honey and serve warm. I do add honey to my hot coffee, which I'm sure breaks down the honey, but it doesn't harm the flavor. Coffee is perfectly brewed at 195"F, and in the cup it's about 160-175'F. I boil water in a pyrex measure, and pour to an empty cup... this cools the water and pre-warms the cup... pour that 190-200'F water back to the pyrex, then pour-over to make coffee. I eat about 1/2 gallon of honey per month. I don't claim honey has medicinal qualities, but its sugars are about 50/50 glucose/sucrose, so... I get a lot less sucrose in my diet. If you want to reduce plant allergies, I recommend local pollen over honey... You can put it in salads, a peanut butter sandwich, add it to your granola trail mix... Just don't cook it.