Everything happened on the field during the game: "Suddenly his hands were hanging down and he fell

Everything happened on the field during the game: "Suddenly his hands were hanging down and he fell over"

Australian cricketer Phil Hughes was extremely unlucky to be hit by a ball. Now he is in a coma, doctors are struggling for his life. Witnesses of the accident reacted in shock.

Cricket is not exactly known as dangerous. Cricket is an extremely athletic sport that is not easy to understand in this country, where matches can last four to five days and no one actually has to fight to the death. Phil Hughes now even has to fight for his life, reported Cricket360.bet.

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The ball bounced hard off the ground and flew in Hughes' direction. But the latter's shot missed, catching him in the skull coming from underneath. Hughes staggered, then slumped and fell face-first to the grass.

"He just seemed a bit surprised at first when the ball hit him," Australian cricket expert Peter Lalor told the BBC, "We were still thinking he'd have a quick shake and then move on. But suddenly his hands were hanging limply, he fell over completely dazed. That's when we knew how serious it was."

Immediately, teammates and officials rushed over, hoisting the motionless Hughes onto an ambulance and taking him first to the sidelines. There, doctors determined he was no longer breathing. Hughes had to be resuscitated by mouth-to-mouth, and for 30 minutes doctors were still fighting for his life on the field.

"Everybody knows him"

"It didn't look that dramatic at first, a normal throw," Brian Mantle, managing director of the German Cricket Association, marveled in an interview with Die Welt. Mantle cannot explain the serious injury.

Because Hughes is not a beginner, but an extremely experienced player. He made his first appearance for Australia's national team at the age of 20. So far, he has played in 26 international matches, so-called Test matches. "Phil Hughes is a well-known personality, every cricket player in the world knows him. Obviously this is a big shock," Mantle says.

"Serious injuries like this happen very, very rarely in cricket. It's like maybe once in a while someone breaks their finger or gets a few bruises. But I don't recall anything like that."

Up to 150 kilometers per hour

Like most cricket players, Hughes wore a protective helmet made of carbon or Kevlar, which both protects the top of the skull and shields the face from injury with a basket-like metal mesh. Still, concussions from bouncing balls occur in cricket as well.

"There is a certain amount of aggression in cricket as well," Mantle says. That's largely because of the playing equipment. Covered in tightly wound rope and leather, the ball is very hard and can weigh up to 163 grams, making it even heavier than a baseball (up to 149 grams).

The core of the ball is made of cork. Very good bowlers, i.e. throwers, can accelerate the ball up to 150 kilometers per hour. The batsmen then have only milliseconds to react.

Helmet brings confidence

It is probably no coincidence that it was the throw called a bouncer (or bumper) that injured Hughes so badly. Until the early seventies, batters dodged this throw when they realized they were facing the ball incorrectly.

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Wearing a hard hat was uncommon at the time, and the bouncer thrown short and hard would have made for nasty injuries. It was the helmet that gave the batters the confidence to take the pitch, reported https://cricket360.bet/cricket-betting-sites/. The worst thing that threatened them was a headache. Or so they thought, until now.

"That was the scariest thing I've ever seen in cricket," said TV commentator Drew Jones on Australian television. The match was abandoned after the accident.

TCM believes sour tasting foods retain the Qi energy in the lungs whereas spicy foods dispel it. So as a general rule, in the autumn, you should go for sour in preference to spicy foods. Here are a couple of recipes for you to try in this season.
Traditionally around September 8, the solar calendar point termed ‘White Dew’, Chinese families start making rice wine. This slightly sweet beverage is used to warm the body and to add its delicious flavour in chicken dishes and soups. It is also commonly used to add to the sweet soup that accompanies mochi rice balls. I use the Shanghai Brewer’s Biscuits (‘ Shanghai Jiu Bing Wan’ 上海酒饼丸). They are inexpensive and can be found in Chinatown in London.
1kg glutinous rice
2 Shanghai brewer’s biscuits
500ml water, boiled then allowed to cool

  • Wash and soak the rice over night.
  • Next day, steam the rice over a large muslin cloth till cooked and soft.
  • Carefully add the 500ml water into the rice, place the whole in a very clean urn and leave to cool further.
  • Crush the brewer’s yeast biscuits over the rice and press down on the rice.
  • Create a little ‘well’ in the middle of the rice, cover the urn with clingfilm and put the urn’s lid on tightly.
  • Allow it to work its magic in 2-3 days in a warm place like an airing cupboard. The fermentation process needs to be allowed to occur uninterrupted, so resist any temptation to open the urn to check on progress. A yoghurt maker or an instant pot with yoghurt making function would be perfect for this mixture at a constant 30°C .
  • When the precious wine liquid can be seen gathering in the ‘well’ is when your rice wine is ready.
  • Finally, keep the resulting home-made wine in the fridge, for drinking later or for use in cooking.

“Shanghai Brewer’s Biscuits”

teanamu chaya teahouse yeast for rice wine
2-3 medium-size aubergines
450g chicken breast or thigh (skin on)
1 tsp fish sauce
1 box soft tofu
2 garlic cloves, chopped
3 salted duck eggs, boiled
2 tsp cooking oil
1 tbsp dark soy sauce
300ml chicken stock
1 tsp corn starch dissolved in 3 tsp water
1 spring onion, sliced

  • Dice the chicken and marinate in a splash of soy sauce, Chinese rice wine, cornstarch and white pepper.
  • Remove the duck egg yolk and roughly chop the egg white.
  • Dice the aubergines into cubes.
  • In a hot wok or frying pan, add 1 tsp cooking oil till smoking hot and fry the aubergine.
  • Add the garlic and fry.
  • Add a teaspoon or two of water to help cook the aubergine.
  • When the aubergine is soft and cooked, remove from wok and set aside.
  • In the same wok, add the remaining oil and fry the chicken pieces till light golden brown.
  • Add the egg white and yolk and the fish sauce and fry with the chicken till fragrant.
  • In a clay pot, add the tofu, aubergine, chicken cubes, chicken stock and all the rest of seasonings.
  • Bring to a boil for 5 minutes.
  • Add the cornstarch water to thicken the sauce.
  • Serve hot, topped with some sliced spring onions and a drizzle of glutinous rice wine.

Mooli is slightly spicy. In TCM terms it has a ‘cooling’ nature. Cooking it brings out its sweetness, which helps your body to retain moisture and relieve excess internal heat. This is considered a way of nourishing your lungs.
100g grated mooli
3g Miya Senchagreen tea leaves
200ml water (for brewing the tea)
salt to taste

  • Add the mooli into a pot and add just barely enough water to cover.
  • Bring to a boil and cook till soft.
  • Season with salt.
  • Separately, brew the green tea.
  • Pour the tea on to the mooli to make this interesting and nutritious soup.

Here are a few acupuncture points you can give some TLCs for a more comfortable autumn.

  • Choose a fragrant tea, if you can, like Lishan Oolong , or an mellow aromatic one like Emperor Pu Erh 1998 Vintage .
  • Add freshly boiled water to 2 or 3 grams of tea leaves in a small cereal bowl.
  • Position your face over the bowl and let yourself breathe in the steam.
  • Use your hands on the edge of the bowl to keep too much steam from escaping.
  • Enjoy this experience for 10 minutes, then you can sit up and drink the tea!
  • Don’t forget, with a good quality tea, you can keep adding more hot water and brew the tea again and again.

If you tend to have cold hands and feet all year round, there may be a blockage preventing the free flow of Qi energy in your body. For a simple way to improve this flow:

  • Fill a muslin bag, no bigger then the palm of your hand, with some unrefined rock salt.
  • Warm the bag in a microwave.
  • Lie down on your front comfortably and place the warm muslin bag on your ‘ Da Zui’ (大椎) acupuncture point. This acupuncture point is the slightly protuberant vertebra just below the back of the neck.
  • Do this as often as you can, ideally every day.
  • You can also aim the hot water flow at the same acupuncture point when you’re in the shower.

Traditional Chinese doctors believe that cold air enters the body via the feet. Hence, they encourage you to bathe your feet in warm water.

  • Soak your feet in a barely warm water.
  • Then do is very gradually add hotter water.
  • When the first drop of perspiration appears on the tip of your nose, drain away the hot water and massage your feet dry.
  • Then lie in bed with the soles of your feet facing each other.
  • Do this in as relaxed a way as you can, staying in that position for about 10 minutes.
  • This will allow your Qi energy to flow more freely via the acupuncture point that affects the kidneys.
  • After that, let yourself enjoy a night of blissful rest.

Giving TLC to your ‘ Tai Yuan ’ (太渊穴) acupuncture point is a particularly good way to relieve a dry or tickly cough.

  • The ‘ Tai Yuan’ acupuncture point is located on the underside of the wrist, below the thumb.
  • Gently massage it 10 times in a clockwise direction.
  • Then massage it 10 times anti-clockwise.
  • Do this three times.
  • Repeat daily or whenever you can.