Plenty of people do it. I'm sure that with proper aging that raw honey taste goes away (maybe). I guess like any adjunct, balance is key. The right acid/honey ratio can only result in good taste. Right?
Damnit mannye do you have any idea how long it took me to track down this article again?
Basically, you might be absolutely right. Of course the page is about wine making rather than mead but the principle could be the same:
"..... Many large sugar molecules can be hydrolyzed and broken into smaller molecules by enzymes, acids or heat.
When sucrose (table sugar) is added to wine, it often produces strange flavors because many weeks may be required before the wine acids can hydrolyze all of the sucrose into glucose and fructose. Even in a warm cellar, the strange flavors can persist for several weeks. However, when all of the sucrose has been hydrolyzed into glucose and fructose, the strange flavor completely disappears, and the wine has a normal taste."
It is very possible that the same happens to the sugars in honey. After extensive aging the acids in your mead *could* break down the sugars from the honey and blend it better with the rest of the already smaller-broken residual sugars in your mead.
For anyone who is interested this was copied from the summary section. The rest of the page talks about acids and is also a good read:
http://www.grapestomper.com/wineacids.html