According to Ayurveda, when cooked, honey becomes equivalent to glue. The molecules tend to adhere to mucous membranes in the digestive tract, further producing toxins, called Ama (undigested food), which  become the root cause of ill health. It contributes to congestion, weight gain, respiratory diseases, skin conditions, digestive problem and blood glucose imbalances. Pasteurising honey may also cause to increase the glycemic index, which is not good for diabetics.  Until more research has been done, we can only speculate on possible negative effects. If you don't want to possiblymake honey toxic by using it in cooking, baking, or hot  drinks you can substitute it with another natural sweetenersuch as maple syrup. There is no reason yet why you are better off skippinghoney and all its benefits. You must include it in your diet. However, the best way to have it is to consume it raw,buying or extracting it from the source. Or, if you want to enjoy your glass of milk with honey befo