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fix: letzten AI-Slop-Rest in Honigwissen-Artikel entfernen

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"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 <[email protected]>
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Nick SzaunigandClaude Sonnet 5 committed 2026-09-12 19:14:02 +02:00
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src/i18n/dictionaries/en.ts
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@@ -446,7 +446,7 @@ export const en: Dictionary = {
wissenArticles: { wissenArticles: {
"warum-kristallisiert-honig": { "warum-kristallisiert-honig": {
title: "Why does honey crystallize?", 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: [ 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.", "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.", "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.",