Wimbledon 2013: Why we love an underdog

The triumph of the unexpected, shock exits, poor weather, Pimms - it must be Wimbledon.

Wimbledon is always my favourite time of year and the best of the grand slams (unashamedly biased): plenty of Pimms, unreliable weather and surprise exits.

The shock of Rafa’s departure should be taken with a pinch of salt - his return from injury seemed near miraculous, but from the start he looked out of sorts of the green grass of Wimbledon. Playing on grass presents different challenges - the season is extremely short and going from the clay, where the ball plays slowly, to grass where the game is fast is not an easy transition. After his first round exit last year he was yet to play on grass, skipping Halle after victory at the French, so it was not a complete surprise he lost to Steve Darcis; the unseeded Belgian who played out of his mind. But Nadal will be back and no doubt with more hunger to win.

The exit of Federer seemed somewhat more peculiar; in his first round he had a mere six unforced errors and won in a little over an hour. During the match he looked so at home on centre court that I was predicting an eighth title. Writing off the greatest player of all time may not be the wisest move, but after he defeat I certainly sense a change in the tide. Luckily, the changing tide is one involving a serve and a volley - the sort of game commentators feared was extinct.

However, whilst the big stars enjoy the limelight, the small stories can be the most compelling – the stories of the underdogs. The underdog is an ingrained British obsession; we can’t help but cheer on the likely loser only to see hopes dashed when they crash out. In sports, as in fairy tales, we are looking for the character with a bit of an edge.

At Wimbledon there is always one who fits the bill and this year belongs to Dustin Brown, the 28 year old German/Jamaican dark horse of the tournament, who knocked out former world number one and Wimbledon champion Lleyton Hewitt just a few days ago.  Brown has never made it further than the first round of a major but, having won the challenger tournament (without dropping a set), he’s now buzzing with confidence. Hewitt was by far the favourite going into the match but Brown played with such panache and style it was difficult not to warm to him.

The beauty of a player like Dustin is to see what the game means to him. The match was the biggest win of his career. This is a man who between 2005-2007 drove around in camper van which his parents brought him, playing challenger tournaments. It is hard imagine just how that win must have felt, but it showed in the tears as he left the court. Moments like this always add humanity to the tournament, breaking up the media monotony which can often focus solely on the top players and British hopefuls.  

The rest of the tournament will no doubt be full of surprises, upsets and heartache but I have to say, I think this story will remain my favourite. There is nothing more British than seeing an underdog succeed on the green courts of SW19.

28 year old Dustin Brown: this year's Wimbledon underdog story. (Photo: Getty Images)
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Low fat, full fat: why the diet industry keeps changing its mind

A new report illustrates just how disillusioned the diet industry has become, at the expense of everyone else.

Another year, another wave of dietary fads. Most seem to surface in the summer, when new nutritional advice claims to provide the panacea to everyone’s health woes: “Eat clean get lean!” “The simple secret of intermittent fasting!” “The paleo way is the only way!” “Six weeks to a super you!”

However, despite the barrage of diet books, the expansion of nutrition research and the growth of education about healthy living, global obesity has more than doubled since 1980.

It may be that this is due to the conflicting information constantly issued from the diet industry. “Eat lots of protein – it’ll speed up your metabolism!” “Too much protein will damage your kidneys – reduce your protein intake!” “Superfoods are a vital source of antioxidants!” “Superfoods aren’t so super at all!” “Don’t snack it will make you pile on the pounds!” “You should snack – it’ll stop you from binge eating!” It’s no wonder people aren’t sure what to eat.

The UK launched its first dietary guidelines in 1994, which have since been continuously revised to form the guide now known as “The Eatwell Plate”. The dietary guidelines recommend plentiful carbohydrates “such as rice, bread, pasta and potatoes”, at least five portions of fruits and vegetables, some protein, some milk, some dairy and minimal saturated fat.

However, a recent report serves to highlight the confusion consumers face when it comes to food: it claims that the official advice on low-fat diets is outright wrong, even damaging.

Led by the National Obesity Forum and the Public Health Collaboration, the report (not peer-reviewed, it’s worth noting) attacked a host of official health proposals. It claims that “eating fat does not make you fat”, and criticises Eatwell Plate’s small fat allowance. The report also stated that saturated fats have been unfairly demonised, as there is allegedly little evidence to suggest that they cause heart disease. Meanwhile sugar consumption should be dialled down to zero, apparently, and calories shouldn’t be counted, as an abundance of them won’t cause obesity. Also, forget about the exercise - apparently a bad diet can’t be outrun, according to the report.

Professor David Haslam, chairman of the National Obesity Forum, said: “As a clinician, treating patients all day every day, I quickly realised that guidelines from on high, suggesting high-carbohydrate, low-fat diets were the universal panacea, were deeply flawed. Current efforts have failed – the proof being that obesity levels are higher than they have ever been, and show no chance of reducing despite the best efforts of government and scientists.”

Dr Aseem Malhotra, consultant cardiologist and founding member of the Public Health Collaboration reinforced this by saying the guidelines were “perhaps the biggest mistake in modern medical history, resulting in devastating consequences for public health.” Under current dietary guidelines, obesity levels have indeed increased in the UK, with nearly two-thirds of men and women overweight or obese, costing the economy more than £3bn per year.

In the face of such starkly opposed sides - both backed by seemingly reputable experts who claim all their research is based on empirical evidence - what are consumers meant to do?

The vilification of fat

In 1983, it was recommended that overall dietary fat consumption should make up only 30 per cent of total daily energy intake – 10 per cent of which, at most, should come from saturated fat.

The recommendations came from a number of research papers published at the time, which suggested a link between saturated fat intake and increased levels of LDL cholesterol – the cholesterol which has been connected to increased risk of heart disease, stroke and atherosclerosis.

An even simpler reason for the suggestions boiled down to this: fat has more calories per gram than carbohydrates – nine calories per gram versus four, to be exact. This shape to future official guidelines, and gave birth to the low-fat high-carbohydrate mantra. Fat was cemented as public enemy number one.

As a result, the fat eliminated from people’s diets was to be supplemented with an increased intake of carbohydrates. Tipping the scales in favour of carbohydrates were promises of weight loss as a result of higher fibre content, elevated levels of serotonin to aid sleep and boosts in mood from feeling fuller.

But obesity levels continued to soar, and health experts shifted their focus to the next culprit: carbs.

The low-carb era

An analysis by The American Journal of Clinical Nutrition combined the results of 21 studies and found that “saturated fat was not associated with an increased risk of coronary heart disease”. Other studies demonstrated the positive effect on testosterone levels in men from increased saturated fat intake, and have noted increased levels of triglycerides (the stuff that makes you fat) from lower fat diets.

As a result, dieticians developed a deep suspicion of carbs, and sugar in particular, and diets like the Atkins regime became more and more popular.

In part, the report by the National Obesity Forum and Public Health Collaboration uses the research that propped up these low-carb high-fat diets as a means by which to attack the general consensus surrounding healthy eating. Dr Malhotra, who led the latest report, previously worked in a pressure group called Action on Sugar – a group that has tried to get the food industry to reduce the amount of sugar added to food.

The reasoning goes something like this: guidelines encouraging greater carbohydrate consumption are oblivious to the fact that sugars constitute a vast amount of refined carbohydrates. By cranking up the sugar intake we ratchet up the risk of type 2 diabetes; this in turn could spark further health problems including obesity.

The logic seems sound, and yet obesity levels have continued to soar in the face of this research. The notion that all sugar should be avoided also ignores the fact that our brains require a significant amount of glucose for optimal functioning.

Everything in moderation

In the face of an industry that can’t make up its mind about how people should eat, it’s no wonder obesity levels have grown to epidemic proportions. So what can be done?

Professor Susan Jebb, the government’s obesity adviser, believes that the current debate needs to expand beyond the battle between carbohydrates and fat. She said: “We’re eating too many calories – if we want to tackle obesity people do need to eat fewer calories and that means less fat and less sugar.” And she’s right. If decades of research have pointed to anything assertively, it’s that calories count, and paying attention to portion sizes could take us a long way.

Both fat and carbohydrates are necessary for our bodies to function. The solution? Enjoy everything in moderation. Eat fruits without fearing fructose, don’t throw away the egg yolk, get a decent amount of protein and yes, you should have your slice of cake too.