From 88a3e367e6bf14ba95428101f6b0a7d2daf205e6 Mon Sep 17 00:00:00 2001 From: Nick Szaunig Date: Sat, 12 Sep 2026 19:14:02 +0200 Subject: [PATCH] fix: letzten AI-Slop-Rest in Honigwissen-Artikel entfernen "Here's why it happens" war ein Throat-Clearing-Opener, den die deutsche Originalfassung ("Wir erklaeren, woran das liegt") gar nicht hatte. Jetzt woertlich angeglichen. Co-Authored-By: Claude Sonnet 5 --- src/i18n/dictionaries/en.ts | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/src/i18n/dictionaries/en.ts b/src/i18n/dictionaries/en.ts index 98bccb2..ef0a196 100644 --- a/src/i18n/dictionaries/en.ts +++ b/src/i18n/dictionaries/en.ts @@ -446,7 +446,7 @@ export const en: Dictionary = { wissenArticles: { "warum-kristallisiert-honig": { title: "Why does honey crystallize?", - excerpt: "Crystallization is a natural process, not a quality defect. Here's why it happens.", + excerpt: "Crystallization is a natural process, not a quality defect. We explain why.", body: [ "Honey consists mainly of the sugars glucose and fructose, plus water. Glucose tends to crystallize out over time, a completely natural, physical process, not a sign of poor quality.", "The higher a honey variety's glucose content, the faster it crystallizes. That's why single-origin honeys can differ noticeably in how quickly they set.",