The honey is never heated over the temperature that bees naturally maintain within their hives (around 95°F).  This is because at higher temperatures, above 110°F to 115°F, heat will destroy many of the enzymes present in raw honey.  Enzymes are protein molecules present in all living beings that often perform actions to help convert one substance to another.  Flowers produce enzymes that are present in the nectar before the bees even collect it, and then bees produce enzymes to convert flower nectar into honey.  Many of those enzymes remain present in the raw honey, with two of the most common being diastase and invertase. Diastase breaks down complex starches into simpler carbohydrates while invertase breaks up sucrose sugar into glucose and fructose sugars that can be used by your body.

SUSPENDED POLLEN

Most commercial honey is ultra-filtered.  This removes not only the things you genuinely don't want in your honey such as twigs or blades of grass, but also many of the things your probably do want, such as local pollen.  Their honey is never filtered and the molecules that contribute to different fruity or floral flavors.  Instead, they allow the honey to settle and let gravity and time do the work for us.  Wax and other particulates float to the top after which they can be scooped off while clear honey gets drained from a spigot in the bottom.