SN Episode III: Revenge of the Six

Aaaaannd as the Six Nations returns once again to our screens, so awards return to my front page. Whilst the lowest-scoring of the three rounds of the competition thus far (a fact that pisses me off greatly), there was much good rugby played and I very much enjoyed seeing my beloved sport enjoying such quality time in the spotlight.

However, FRANCE didn’t exactly get things off to a great start on Friday night, their lacklustre display meriting only the Pfff, C’est La Vie Award (my apologies for the casual racism implicit in that phrase) for Not Giving A Toss. French rugby has always been a topsy-turvy affair, with ‘which France will turn up?’ being one of the most commonly posed lazy journalist questions in the game. Many a time very good French sides have let themselves down through overambition or (more frequently) ill-discipline, but seldom has such apathy as they displayed on Friday stricken the side. So far this tournament France have fed off their opponent’s mistakes, and despite a strong defensive line Wales gave France enough opportunities to do so again- but being able to capitalise on them would have required the French to a) not drop the ball every four and a half seconds and b) actually seem to care about crossing the whitewash. Jules Plisson seemed content to boot the ball back into Welsh hands every time it came his way, Fofana and Bastareaud in the centres were both all out of ideas, and only Louis Picamoles and Hugo Bonneval seemed to have any  ambition or go-forward. When Picamoles was yellow carded around the hour mark, with his side two tries down, it was the final nail in France’s coffin.

However, WALES‘ victory on Friday can hardly be considered as entirely France’s fault; the Welsh players acquitted themselves well enough to create and take advantage of their opportunities (when they themselves could be persuaded to take a break from the night’s apparent main event of dropping the ball at every opportunity), but a more significant contribution is what gains Wales their award: the 75,000 Man Overlap Award for Biggest Contribution from the 16th Man. The Welsh crowd at the Millennium stadium are rarely described as a quiet, conservative bunch- the venue is never at anything but capacity and the hordes of wild Welsh fans who fill it are some of the most vocal and passionate rugby has to offer. Even so, the atmosphere they created on Friday was exceptional even by their usual standards- even watching on TV, the way ‘Bread Of Heaven’ rang around the ground was enough to transport me 200 miles to the gates of the stadium itself, and one almost felt the roar generated at every Welsh half-chance was enough to blow over any unwary French defender. Before the match began, I would have put France as favourites- but when the crowd’s rendition of ‘Land Of My Fathers’ sent shivers down my spine, one felt that something was on.

A mention should, I feel, also be given to Alain Rolland, for whom the Wales-France game represented the end of his refereeing career. Rolland has frequently courted controversy during his time behind the whistle, being accused of favouritism to his mother’s country of France and famously dashing Wales’ hopes at the 2011 World Cup after Sam Warburton’s tip tackle. However, despite all this, there are few who would deny that he has always been an uncompromising referee, never afraid to make the big call or stand up for his way of doing things- a man who does not take s**t, always a good quality in a referee. His decision in this game to send off two props, not because he could pinpoint anything they had done wrong but more because they were ruining any chance the scrum had of behaving itself, was a typically ballsy yet wise decision, and one for which I felt he received insufficient praise. The man has refereed a World Cup final and been a huge presence within the rugby landscape for season after season- if a great player deserves a send-off at the end of his career then so too, I feel, does Mr. Rolland.

Anyway, back to the games. After a rather dull match on Friday, ITALY got us back on track with a more vibrant, exciting performance on Saturday, and one that won them the Moral Victories Get Old After A While Award for Least Deserved Losing Streak. Italy have played some great rugby thus far this tournament, and some of the most exciting too: from memory, they are joint second on number of tries scored and have been the side most willing to run the ball and do something interesting with it. Despite being officially bottom of the Six Nations table they are most certainly not the guaranteed easybeats of yesteryear- all of which makes their lack of victories to show for it all the more maddening. They have ran Wales too close for comfort, kept France under constant pressure throughout the first half of their match, and it took a last gasp drop goal and two excellent tries for Scotland to overcome a half-time deficit and snatch a win from under the noses of the Azzurri- a matchup that, after Scotland’s lacklustre performances so far this tournament, the Italians would have been justified in targeting for a win. They now face table-topping Ireland and England in consecutive weeks, and although a win against either would be a reasonably long shot it would take a braver man than I to bet against them. I’d like them to get one, at least, even as an England fan.

SCOTLAND played their part too in the entertainment, finally breaking a try drought that has lasted more matches than I care to count and in the process winning the Thumbs Up The Arse* Award for Most Entertaining Lineouts. In modern rugby, the lineout is probably the single biggest different between the game at elite and lower levels: whilst the latter tends to stick to the tried and tested unmoving two-pod structure, top-level lineouts are now intricate affairs involving lots of flashy loops, dummies and precision throwing. For rugby nerds like me, they are great to watch, but rarely have they proved quite so entertaining as Scotland’s on Saturday. Even at international level, there are usually a few simple calls reserved for when a team is under the cosh and wishes to be reliable rather than incisive, but in keeping with the carefree spirit of the game the Scots seemed to have left these at home. At every lineout players were flying this way and that, numbers constantly chopping and changing as they kept attempting to outthink rather than out-jump the Italians. And it worked; a team that has struggled at the lineout so far this tournament today found their groove, winning all of their own ball and even nicking the first two of the Italians’. As a Scottish fan, it was great to watch- more of that please.

*This is, by the way, exactly what I got told when I learnt to lift in lineouts

If Italy-Scotland provided the fast-paced entertainment for the weekend, then IRELAND‘s trip to Fortress Twickenham provided the thrills and drama. Whilst other matches were characterised by errors and the occasional flash of brilliance, here we had possibly the two in-form sides of the championship thus far playing close to their best in a desperately hard-fought, uncompromising encounter, two titanic defensive performances going up against attacking displays that would probably have yielded at least three tries apiece against any other side. In fact, it’s a miracle such a high-stakes game didn’t attract more foul play, but cheating is an integral part of the game of rugby and a vital skill in any successful forward. With this in mind, I congratulate Ireland’s Paul O’Connell on the award he won for his team- the Trained By McCaw Award for Most Well-Executed Bit Of Cheating. With his side pressuring the English 22, the smallest of gaps were beginning to appear in England’s defensive line- not enough for a break, but enough to show that only the smallest bit of leverage need be applied to create holes. And O’Connell provided exactly that leverage- standing up following a ruck, just a little bit of lazy walking was all that was required to block Joe Launchbury as he attempted to get to the next one. Nothing definite, nothing even that would stand up as evidence to the TMO, but it was enough to just make him a second or two late to defend the ruck- which, it transpired, was enough to leave a gap open just a few seconds longer. It was all Ireland needed- a simple draw-and-give, the kind of thing to bring tears of joy to the eyes of any age group coach, put Rob Kearney away for Ireland’s first try, giving them a 7 point cushion. Even if, in the end, it proved not quite enough.

When it comes to ENGLAND‘s performance, I’m spoilt for choice for potential award candidates. Joe Launchbury’s ability to be absolutely everywhere on the pitch at once would surely have won him a Man Of The Match award in any team that didn’t include Mike Brown playing like a man possessed, whilst (on a less positive note) Owen Farrell and Jonny May were close to picking up something related to Luckiest Avoidance Of A Card (after a truly dreadful ‘tackle’ on Dave Kearney in the first half) and Worst Butchering Of A Try (not, admittedly, entirely May’s fault- that he had defenders on him at all is thanks to England’s apparent inability to play with their heads up) respectively. However, I’ve eventually gone with the Donation To The NHS Required Award for Causing Heart Attacks Among Rugby Fans, after making me sit through an experience that I later described on Facebook as being ‘more tense than having a shotgun shoved in my mouth for 80 minutes’. Stuart Lancaster had said before the game that he anticipated a margin of only 3 or 4 points, and only once during the match did the difference exceed this. This left fans on both sides biting nails down to the bone throughout, neither side able to either establish a safe lead or be so far out of touch that victory wasn’t a tantalisingly dangled carrot. If anything, being on the reverse end of the scoreline was a worse experience to me; with England 4 points down prior to Danny Care’s try (the result of a characteristically superb piece of running by Brown), I was worried but not attempting to eat my own hands. For the scoreless 15 or so minutes that followed it… well let’s just say I’m not sure I breathed whilst there was a 7 on the clock.

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Blubber

Fat is a much-maligned substance in the twenty-first century world we find ourselves in; exhortations for it to be burnt or exhumed from one’s diet abound from all sides, and indeed entire industries are now founded on dealing with the unwanted stuff in one form or another. However, fat is not, in fact, some demonic hate figure designed specifically to kill all that is good and beautiful about our world, and since it is at least relatively interesting I thought it might be worth investigating a few bits and pieces surrounding it over the course of a post.

All fats are based upon a molecule called glycerol, or propan-1,2,3-triol to give it its technical IUPAC name. Glycerol is a very interesting substance used for a wide range of purposes both in the body and commercially; it can be broken down to form sugar, can be used as a laxative, is an effective antifreeze, a useful solvent, a sweetener, is a key ingredient in the production of dynamite and, of course, can be used to store energy in fatty form. Glycerol is, technically speaking, an alcohol, but unlike most everyday alcohols (such as the ethanol upon which many of our favourite drinks are based) each glycerol molecule contains not one but three alcohol functional groups. In a fat, these alcohol groups act like sticking points, allowing three different long-chain carboxylic acid molecules known as ‘fatty acids’ to attach to each glycerol molecule. For this reason, fats are also known as ‘triglycerides’, and precisely which fat is formed from this structure depends on the structure of these fatty acids.

Fatty acids consisting of shorter chains of carbon atoms have less atoms with which to interact with their surroundings,  and thus the intermolecular forces between the fatty acid chains and other molecules are weaker for shorter-chain acids. This has a number of effects on the properties of the final product, but one of the most obvious concerns its melting point; shorter-chain fatty acids generally result in a product that is liquid at room temperature, and such products are designated as ‘oils’ rather than fats. Thus, not all triglycerides are, technically speaking, fats, and even triglycerides are part of a larger chemical family of fat-like substances known as ‘lipids’ (organic chemistry can be confusing). As a general rule, plants tend to produce oils and animals produce fats (presumably for reasons of storage), which is why you get stuff like duck fat and olive oil rather than the reverse.

The structure of the fatty acids is also important in an important dietary consideration surrounding fats; whether they are saturated or unsaturated. In chemistry, carbon atoms are bonded to one another by covalent bonds, consisting of a shared pair of electrons (each atom providing one electron of the pair) that keeps the two atoms bonded together. Most of the time, only one pair of electrons forms the bond (known as a single bond), but sometimes the relevant carbon atoms have a surfeit of electrons and will create another shared pair, forming a double covalent bond. The nature of double bonds means that the carbon atoms involved can accept more hydrogen atoms (or other electrophiles such as bromine; bromine water is a good test for double bonds) whereas a molecule made up entirely of singly-bonded atoms couldn’t accept any more and would be said to be saturated with hydrogen. Thus, molecules (including fats and fatty acids) with only single bonds are described as saturated, whilst those with double bonds are known as unsaturated*. A mixture of the food industry and chemical fraternity has developed a whole host of more specific descriptive terms that give you more detail as to the chemical structure of your fats (stuff like monounsaturated and such), and has also subdivided unsaturated fats into two more categories, cis- and trans-fats (the names refer to the molecules’ arrangement in space about the double bond, not their gender orientation).

With all these different labels, it’s no wonder people have so much trouble remembering, much less identifying, which fats they are ‘supposed to avoid’. Saturated and trans-unsaturated fats (which occur rarely in nature due to enzyme structure and are usually manufactured artificially) are apparently bad, mono-unsaturated (cis-) fats are good, and poly-unsaturated (cis-) fats good in moderation.

The extent to which these fats are ‘good’ and ‘healthy’ does not refer to the effect they will have on your waistline; all fats you eat are first broken down by your digestive process, and the resulting calories produced are then either used to power your body or turned into other sorts of fat that take up belly space. This process is the same for all types of energy-containing food and I shall come onto a few details about it in a paragraph or two. No, the relative health risk of these different fat types refers instead to the production of another type of lipid; cholesterol, which has such a complex, confusing structure and synthesis that I’m not even going to try to describe it. Cholesterol is a substance produced intentionally by the body and is very useful; it is used in the production of all sorts of hormones and vitamins, is a key ingredient of bile and is used in helping cells rebuild themselves. It is transported through the body by two different substances known as LDL (low-density lipoprotein) and HDL (take a wild guess) that carry it via the bloodstream; and this is where problems arise. The precise mechanism behind it is not known, but an increased consumption of trans-fats and other ‘bad’ triglycerides leads to an increase in the amount of cholesterol and LDL in the bloodstream. If this stuff is allowed to build up, cholesterol can start to ‘stick’ to the sides of one’s blood vessels, slowly reducing the effective size of the blood vessel until it is almost completely shut. This greatly reduces the flow of blood through these vessels, and this can have particularly dramatic consequences if the large, important blood vessels close to or supplying the heart are affected, leading to coronary heart disease and a greatly increased risk of heart attacks. HDL, for some reason, doesn’t apparently contribute to this affect, leading HDL to be (misleadingly, since it’s not actually cholesterol) dubbed ‘good cholesterol’ and LDL as ‘bad cholesterol’.

Clearly, then, having too much of these ‘bad fats’ can have some pretty serious consequences, but public realisation of this has lead all fat to be considered as a disgusting thing to be shunned. Frankly, this is just plain old not true, and it is far easier to live a healthy life with a bit of meat** on the bones than to go down the super-skinny angle. Fat is a vital body tissue, required for insulation, vitamin transport, to store energy, to prevent the disease and provides many essential nutrients; omega-3, the ‘essential oil’ (meaning it is not produced by the body) found in fish that is thought  to play a role in brain development and other bodily functions, is nothing more than an unusual fatty acid.

If you want further evidence as to the importance fat plays in one’s body, I refer you to a condition known as lipodystrophy, in which one’s body cannot produce or store fat properly. In some cases this is localised and relatively harmless, but in incredibly rare cases it manifests itself as a hereditary condition that causes abnormal bone and muscle growth, facial disfigurement and requires an incredibly strict diet (in direct contravention of the massive appetite the condition gives you) in order to control one’s levels of cholesterol and carbohydrate intake. In many cases, sufferers of this horrible condition will not live past twenty, if they even get that far.

*Vegetable oils tend to be more frequently unsaturated than fats, as this is another factor that reduces their melting point and makes them liquid. A key process involved in producing margarine involves taking these vegetable oils and adding hydrogen to these double bonds, a process known as hydrogenation, in order to raise their melting point and make the margarine solid and spreadable. Chemistry!

**Although, as anyone who likes their bacon skinny will tell you, fat is most certainly not meat. In fact, it’s not even alive.