A1 Ghee disruption refers to the market shift towards A2-certified, traditional, grass-fed ghee over mass-produced, industrial ghee, driven by growing health consciousness and awareness of potential digestive issues associated with A1 beta-casein.

Benefits:
A1 ghee, made from milk with A1 beta-casein (common in Holstein cows), offers general ghee benefits like being rich in vitamins (A, D, E, K) and fatty acids, supporting digestion (butyrate), boosting immunity, improving skin/hair, and aiding brain health, but it's often contrasted with A2 ghee, which is considered easier to digest and less prone to causing issues like bloating, as A1 casein can be problematic for some, though quality and processing (like traditional churning) significantly impact benefits.

Key aspects at a glance
✦ vitamins: A, D, E, K
✦ butyrate & digestion: supports gut health
✦ immunity, skin, hair, brain: shared by both A1 and A2 ghee
✦ A2 contrast: often less bloating, easier to digest for sensitive people
✦ processing matters: traditional churning & grass‑fed amplify benefits

Market shift insight
Health‑conscious consumers increasingly choose A2, grass‑fed, traditionally made ghee — moving away from industrial A1 versions — because of perceived digestive comfort and quality, even though both types provide the classic ghee nutrients.