Since clots block your blood flow, blood builds up behind the clot. This excess blood will cause swelling in the area around the clot.  Swelling is often the first symptom that you will notice. If your arm or leg is swelling but you haven’t injured yourself, then you may have a blood clot. In some cases, swelling can be severe in size. Blood clots can cause pain in the location of the clot, or, as in the case of heart attacks, which are caused by blood clots, displaced pain. The pain may feel like a cramp or charley horse. Unlike with a cramp, you will also experience other symptoms such as swelling and discoloration. Any blood clot can cause this type of pain, but it’s especially common with DVT. The pain will be severe and not relieved by over-the-counter pain killers. The skin around the swollen area may also have a reddish or bluish discoloration that looks like a bruise that won’t go away. If discolored skin is coupled with swelling and pain, then you should seek immediate medical attention. Blood clots cause your skin to be warm to the touch. Place your palm against your skin to feel the temperature. Compare it to the temperature of your forehead to determine if the skin over the potential clot feels warmer.  While the warmth may radiate just from the swollen part of your body, your entire limb could be warm.  In some cases, your skin may feel hot to the touch, rather than just warm. This symptom can be caused by all types of blood clots, including DVT, heart attacks, strokes, and pulmonary embolisms. You may not be able to lift your arm, walk, or speak. If you experience this symptom, you should seek medical care immediately.  At first, you may feel clumsy or like your legs are heavy. You may have difficulty speaking or lifting your arms. A blood clot in your lungs is called a pulmonary embolism. While they share many of the symptoms of blood clots in other parts of your body, they also include a few specific symptoms involving your lungs. Blood clots in the lungs usually have a sudden onset, so you may feel okay but then have symptoms. If you have any of these symptoms, you should call emergency services immediately:  A bloody cough. Lightheadedness. Excessive sweating. Chest pain or tightness. Difficult or painful breathing. Rapid or irregular heartbeat. with F.A.S.T. Blood clots are the most common cause of strokes. They often cause headaches, dizziness, trouble seeing, lightheadedness, and trouble walking. Since it’s important to get treatment quickly, you can use the acronym F.A.S.T. to easily identify a stroke.  Face- Look for one side of the face drooping. Arms - Check if the person can raise their arms and keep them up. Speech - Is the person’s speech slurred or strange? Time - If you notice any symptoms, act quickly and call emergency services. You’re more likely to develop a blood clot if you have risk factors for one. Knowing your risk factors could help you and your doctor determine if your symptoms could be a blood clot. This is particularly important in the early stages when your symptoms may not be that serious. Common risk factors include:  Obesity, pregnancy, smoking, surgery, and prior history of stroke. Prolonged sitting or rest, pulmonary embolism, DVT, and heart failure. Hiatal hernia, peripheral artery disease, polycythemia vera, and heart arrhythmias. Factor V Leiden, family history of blood clots, arteriosclerosis/atherosclerosis, and antiphospholipid syndrome. Certain medications, such as oral contraceptives, hormone therapy, and some breast cancer medications.
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One-sentence summary -- Watch for swelling, especially in an arm or leg. Notice if you have pain in your shoulder, arm, back or jaw. Look for patches of discolored skin. Feel to see if your skin is warm. Watch for sudden weakness or numbness in your arm, leg, or face. Recognize symptoms of a blood clot in your lungs. Identify a stroke Know if you have risk factors.

Q: Lamb steaks taste best when they are seared with high heat or fire, so broiling or grilling are the optimal cooking methods. Allow the broiler or grill to fully heat up before proceeding.  If you're using a grill, let the coals burn until the fire dies down and the coals glow bright red. The steaks must be grilled over very high heat. If you'd prefer to use a stovetop method, heat a cast iron skillet over medium high heat. Allow it to get very hot. Use tongs to transfer them from the marinade to the rack or grill. Reserve the extra marinade in its container. Arrange the steaks so that they are all centered over high heat with no overlap. If you're using a cast iron skillet, you may need to cook your steaks in more than one batch. Let the steaks cook on one side for thirty seconds, then quickly flip them to cook on the other side for thirty seconds. This keeps the steaks moist inside as they cook. Let the steaks continue cooking on the second side for five minutes. Use leftover marinade to baste the steaks as they cook. A basting brush or barbecue mop is the best tool for the job. After three minutes, remove the steaks to a serving platter. This cooking time results in a medium rare steak that's still pink in the middle.  If you prefer medium to well done steaks, let them cook for an extra 30 seconds to 1 minute. If you prefer rare steaks, remove them after the last side has cooked for 2 minutes.
A: Preheat your broiler or light the grill. Place the steaks on the broiler rack or grill. Sear the steaks on both sides to seal in the juices. Baste the steaks with extra marinade as they cook. Turn the steaks and cook for three more minutes.

Article: These may indicate pancreatic cancer, or some other ailment. Since early signs and symptoms may be ambiguous, they are often not associated with the pancreas until the disease is quite advanced. Early issues include:  Moderate abdominal and/or back pain Nausea (not vomiting) Loss of appetite (food is less desirable) Unexplained significant weight loss Yellow jaundice (which also causes itchy skin) Chronic pain Severe nausea Frequent vomiting Malabsorption of food Blood glucose control problems/Diabetes (since the pancreas makes and releases insulin but becomes dysfunctional). It is not easily scanned nor viewable behind the stomach and near the small intestines. The stages are:  Stage 0: Not spread. A single layer/small group of cells in the pancreas -- not yet visible on imaging tests or to the unaided eye. Stage I: Local growth. Pancreatic cancer is growing in the pancreas, Stage 1A is less than 2 centimeters (0.79 in) (approx 3/4 in) across, but Stage IB is greater than 2 centimeters. Stage II: Local spread. Pancreatic cancer is larger, protruding outside the pancreas, or has spread to nearby lymph nodes. Stage III: Spread nearby. The tumor has expanded such as encasing nearby major blood vessels or nerves (unlikely to be operable, unless very limited spread) -- as well as into nearby lymph nodes -- but is not known to have metastasized to any distant organ. Stage IV: Confirmed distant spread. Pancreatic cancer has been found in distant organs such as lungs, liver, colon, etc. -- probably inoperable.
Question: What is a summary of what this article is about?
Watch for subtle and nonspecific signs and symptoms: Beware that in later stages there may be: Realize that the prognosis and staging of pancreatic cancer is not easily tested.