You might see an ear, nose, and throat (ENT) doctor for recurring sinus infections. Someone else might see one for a thyroid tumor, a voice that won’t return after a cold, or trouble breathing during sleep. They’re all within an ENT’s purview.

These doctors, formally called otolaryngologists, treat conditions involving the ears, nose, throat, and much of the head and neck. That includes problems affecting your hearing, swallowing, breathing, and voice—and some that require urgent care. “A lot of people will think, ‘Oh yeah, there’s no emergencies at ENT,’ and there absolutely are,” says Dr. Ryan Salvador, an ENT surgeon at Sinus & Snoring Specialists in Austin.

We asked three otolaryngologists what they wish patients wouldn’t ignore.

Sudden hearing loss in one ear

You answer your phone and realize you can barely hear your friend’s voice out of your left ear. Switch to your right side, and everything sounds normal. It’s tempting to assume the muffled ear needs to pop, Salvador says. But an abrupt change in hearing can be a medical emergency.

One possibility is sudden sensorineural hearing loss, which affects the inner ear. Salvador knows how easily it can be mistaken for something else: His father went to urgent care and was told he had fluid behind his eardrum. By the time he saw an ENT, about eight weeks had passed. “He’s completely deaf in that ear now,” Salvador says.

An ENT can examine the ear and arrange a hearing test to find out what’s causing the loss. If it is sudden sensorineural hearing loss, steroids may help—but, as Salvador puts it, “the earlier the better.” Seek medical care immediately if you suddenly lose hearing, even if your ear just feels full or you’ve recently had a cold.

A neck lump that doesn’t hurt

You might discover it while shaving, when your razor passes over a spot that suddenly isn’t smooth. Or perhaps you notice an unfamiliar bump in the mirror. Because it doesn’t hurt, you decide it can’t be that serious.

Dr. Arnbjorn Toset, the director of head and neck surgery at Good Samaritan University Hospital and Catholic Health in New York, hears that reasoning from patients: “Doctor, it’s not hurting me. I don’t have any symptoms.” But pain isn’t a reliable way to judge a neck lump. It might be an enlarged lymph node, a thyroid nodule, or a growth in a salivary gland. But some lumps are cancerous.

Dr. Shaun Desai, chair of otolaryngology at New York Medical College and Westchester Medical Center in New York, recalls a medical student who assumed his lump was related to a cold. “For eight months he sat on this lump in his neck,” Desai says. It turned out to be a salivary gland tumor. If a new lump has no clear explanation or is still there after two weeks, make an appointment.

A sore throat that keeps getting worse

A sore throat is hardly unusual. One that progresses from “this hurts” to “I can barely swallow” is another matter. Salvador pays particular attention when the pain keeps worsening and you’re also having trouble opening your mouth or your voice sounds muffled. “You talk like you’ve got a hot potato in your mouth,” he says.

Those changes can signal an abscess—a pocket of pus that forms around a tonsil. “These can be life threatening,” Salvador says. If swelling makes it difficult to breathe, seek emergency care. Worsening throat pain with trouble swallowing, opening your mouth, or speaking normally also warrants prompt evaluation.

Your partner says you stop breathing at night

Your partner hears you snoring. Then, suddenly, nothing. After a pause, you gasp and start breathing again. By morning, you may have no idea it happened.

The snoring may be what your partner complains about. Desai wants to know about the silence. “The bigger worry is, does your partner kind of stop breathing for a couple of seconds?” he says. Repeated pauses can be a sign of obstructive sleep apnea, in which the airway narrows or closes during sleep. You might wake up exhausted despite spending the whole night in bed. Untreated sleep apnea can also contribute to high blood pressure; Desai worries about people who become so sleepy during the day that they struggle to stay awake while driving.

Tell your doctor about the pauses, gasping, and any daytime sleepiness. A sleep study can show whether apnea is the cause. As Desai puts it, “Apnea is the bigger question, and that can be dangerous if not treated.”

Swelling around an eye during a sinus infection

Sinus pressure can make the area around your eyes ache. What Salvador doesn’t want you to chalk up to ordinary sinus misery is new swelling around an eye—especially if the area is red or your vision changes.

“The only thing that separates the sinus cavity from the eye is a very thin plate of bone,” he says. Rarely, an infection spreads into the tissues around the eye. Salvador has treated patients whose infections formed pockets of pus that had to be drained to protect their vision.

Get urgent medical attention for a newly swollen eye during a sinus infection. If you develop double vision or have trouble moving the eye, seek emergency care. Don’t wait for those symptoms to appear: Double vision is “a pretty late sign,” Salvador says.

Swelling under your jaw when you eat

Halfway through a meal, you notice a tender bump beneath your jaw. It settles down later—then returns the next time you eat.

Toset says that pattern can point to a blocked salivary gland. Eating triggers saliva production, but a stone can keep the saliva from draining, causing the gland to swell. It may also become painful or red.

If it keeps happening, have it examined. Toset says the cause is often benign, but an exam and sometimes imaging can distinguish a stone from another problem with the gland. If the swelling keeps returning, have the gland checked—even if it goes down between meals 

A voice that won’t come back

You talked all weekend. You recently had a cold. Of course your voice sounds rough—or maybe it’s become oddly breathy, and you can’t project the way you used to. These are reasonable explanations for a temporary change, Desai says. They become less reassuring when your voice doesn’t recover.

Salvador remembers a teacher who was struggling to speak loudly enough for her class. “I can’t project,” she told him. When he examined her, he discovered that one of her vocal cords wasn’t moving properly because of a thyroid tumor. Persistent hoarseness can have other explanations, including irritation or a benign growth, but an ENT needs to look to find out.

If hoarseness lasts four weeks, see an ENT—sooner if you smoke or have other concerning symptoms. The doctor may pass a small camera through your nose to look at your vocal cords. If that sounds daunting, Desai says the office exam “just takes a minute or two.”

Dentures that suddenly don’t fit comfortably

Your dentures fit fine last month. Now they rub the same spot every time you put them in, or they don’t sit quite right. You might need an adjustment—or someone to look at what’s going on underneath.

Toset says new discomfort may draw your attention to “a little ulcer on the gum line.” Rubbing can cause a sore, but a growth in the mouth can also change how dentures fit. That’s one possible sign of oral cancer, though there are other explanations.

Ask your dentist to examine the tissue beneath the denture, especially if a sore hasn’t healed after two weeks. They can check what’s changed before adjusting the fit.

A nosebleed that won’t stop

Most nosebleeds start near the front of the nose and stop with pressure. A bleed that starts farther back can be harder to control. The blood vessels there can “pump and pump and pump,” Salvador says, and blood may run down the back of your throat. Doctors call this a posterior nosebleed.

If your nose starts bleeding, lean forward and pinch its soft part with steady pressure for 15 minutes. If the bleeding is heavy or won’t stop, or you feel weak or lightheaded, seek emergency care.

A nosebleed that does stop can still be worth investigating if it keeps coming back. Salvador remembers a man in his 30s who had consistent nosebleeds for about six months before an examination revealed a tumor inside his nose. That’s an uncommon cause, but a good reason to tell your doctor about repeated bleeding—especially if it keeps happening on the same side.

Ear pain when nothing seems wrong 

Your ear hurts, so you probably have an ear infection, right? Not necessarily. Sometimes an examination turns up nothing wrong with the ear itself. Nerves in the head and neck carry a signal from somewhere else, and sometimes, “your brain is tricking you” about where it started, Toset says.

The source might be your jaw joint, which sits just in front of your ear. Less commonly, it could be a problem in your throat or at the base of your tongue. If the pain persists despite a normal ear exam, ask your doctor what else should be checked—especially if it hurts to swallow or you’ve noticed a lump in your neck.

One nostril that stays blocked

Colds and allergies can make your whole nose miserable. A blockage that sticks around on just one side gets Desai’s attention. “When you can’t breathe out of one nostril, it’s always a little more concerning,” he says.

The explanation might be a deviated septum, but a growth inside the nose or sinuses can also block one side. Desai worries about the delay when people tell themselves, “Oh, it’s a cold,” or “I just have a bloody nose.” If the blockage outlasts what seems like an ordinary cold—especially if that side also bleeds repeatedly—have it examined.

A sore on your tongue that won’t heal

Most small mouth sores clear up within a week or two. Toset is more concerned about one that stays put, grows, or becomes increasingly painful—particularly on the side of the tongue.

He remembers seeing a young woman in the emergency room on a Friday night. She had developed swelling in her neck, and the doctors who called Toset thought it might be an abscess. During his examination, he noticed a sore on the side of her tongue. She’d seen dentists and other specialists, and earlier biopsies had come back benign, but the sore had persisted for about six months.

“I had a biopsy. Biopsy was negative, so I left it alone,” Toset recalls her telling him. He examined the sore and grew concerned. “I had to break it to her,” he says: “I think you have tongue cancer.” Another biopsy confirmed it; the swelling in her neck was where the cancer had spread.

A reassuring biopsy shouldn’t be the end of the conversation if the sore is still there. Any mouth sore that hasn’t healed after two weeks should be evaluated, according to the American Academy of Otolaryngology–Head and Neck Surgery.

“I’d rather see someone early on in the process where I can pick up on something that is possibly benign or an early type of cancer,” Toset says, than see them after a delay that makes treatment more difficult.

For an NFL quarterback, a sore calf might seem like an unsurprising consequence of getting hit by a cleat. In Jalen Hurts’ case, an ultrasound revealed something else: a superficial blood clot.

The Philadelphia Eagles quarterback was struck in the calf during an Oct. 4 game and sought treatment four days later, according to a statement from the team. An ultrasound in London revealed the clot, but doctors cleared him to play in the team’s game there the next day.

Then, a follow-up ultrasound Wednesday night revealed “movement in the small blood clot.” The Eagles announced Thursday that Hurts would miss Sunday’s game against the Carolina Panthers while the team determines his treatment.

What makes a clot superficial—and when does it become dangerous? We asked doctors to explain.

What’s the difference between a superficial clot and deep vein thrombosis?

To understand blood clots, picture a road map. Your deep veins run within the muscles of your arms and legs, carrying most of the blood returning from your limbs to your heart. Superficial veins sit closer to the surface, just underneath the skin and in the tissue beneath it. Connecting veins bridge the two systems.

“You have a really well interconnected network of veins,” says Dr. William Shutze, a vascular surgeon at Texas Vascular Associates in Dallas and vice president of the Society for Vascular Surgery (who was not involved in Hurts’ care). Think of it as “a very well developed road and highway system,” with multiple routes to get where you need to go.

When a clot blocks one route, blood can take a detour through other veins.

A superficial clot forms in one of the veins near the skin. The area can become red, warm, and tender. “It’s usually very uncomfortable,” Shutze says. Some develop in varicose veins; others form where a needle or IV has irritated a vein.

You can sometimes feel the affected vein beneath your fingers. “It’s like a pencil underneath the skin, or a knot,” says Dr. Stephan Moll, a hematologist and professor of medicine at the University of North Carolina who runs an Athletes and Blood Clots Clinic (who was not involved in Hurts’ care).

Deep vein thrombosis involves a clot farther inside the body. Its symptoms can be more widespread—the whole calf or ankle might become swollen and painful, Moll says. You can’t feel the deep vein itself.

Many superficial clots stay put and get better without blood thinners. But sometimes, a clot grows into one of the deeper veins. A piece can then break off and travel to the lungs, causing a potentially life-threatening complication called a pulmonary embolism.

Doctors use ultrasound to assess the clot and check for deep-vein involvement, Shutze says. They’re particularly concerned about superficial clots longer than 5 centimeters or within 3 centimeters of where a superficial vein joins a deep one.

The Eagles haven’t specified those details. And “movement” isn’t precise enough to establish what happened. “That’s not a term we use in clinical practice,” Moll says. It could describe a clot growing or extending; it doesn’t, by itself, establish that a piece broke loose or reached the lungs.

How do these clots happen—and how are they treated?

Being in excellent shape doesn’t make someone immune to a blood clot. An injury can damage a vein, while prolonged inactivity slows blood flow. Surgery, certain inherited clotting disorders, cancer, and pregnancy can also increase risk, says Dr. Alina Mitina, an emergency medicine physician at Hackensack University Medical Center in New Jersey (who was not involved in Hurts’ care).

Veins near the skin have less cushioning when someone takes a hit. “The deeper veins are protected,” Shutze says, although a severe impact can injure those, too.

A clot can form within hours of an injury or develop over several days, he adds. If your leg already hurts from getting hit, you might not realize there’s another reason it’s sore.

Travel can add another risk: Sitting through a long flight or car ride means the legs aren’t moving as much, slowing blood flow. 

Some superficial clots can be managed with warm compresses, anti-inflammatory medication, elevation, and monitoring. Others need blood thinners to help keep the clot from growing—even if it hasn’t reached a deep vein.

If blood thinners are needed, treatment is usually temporary, Moll says, often lasting several weeks.

That doesn’t necessarily mean spending recovery on the couch. “We like them to be active because we want to keep the blood flowing,” Shutze says.

Getting up for a walk, of course, is different from getting tackled. Shutze worries about athletes taking another hit where they already have a clot. Blood thinners add another concern: An injury that causes bleeding can become much more dangerous when blood doesn’t clot as readily.

In football, “you have constant significant contact,” Moll says, which raises the risk of serious bleeding, including inside the head or muscles.

What symptoms shouldn’t you ignore?

Athletes are used to being sore. “They often minimize clinical symptoms, completely understandably, because they don’t want to be taken off the roster,” Moll says.

Pay attention when discomfort feels different, persists, or worsens. Pain, swelling, discoloration, and warmth can signal a clot. Mitina says patients sometimes describe tightness in the leg; redness around a superficial clot can resemble an infection.

If you think you might have a superficial clot, “don’t ignore it,” Shutze says. Have a doctor check it out rather than assuming it’s a bruise or muscle strain.

Unexplained shortness of breath, chest pain, coughing up blood, or fainting require emergency care because they can signal a pulmonary embolism. Moll also flags an unexplained cough and fast heart rate as possible warning signs.

And getting checked once doesn’t mean you should brush off symptoms that persist or worsen. “If something feels weird or symptoms aren’t getting better, always return to the ER,” Mitina says. “You know your body best.”

At the grocery store, you’re a person who roasts squash. You make salads. You have exciting plans for fresh herbs. A week later, you’re a person throwing away unused squash, salad, and wilted herbs.

Even food-waste experts know the gap between the meals we imagine and the food we actually eat. Shelie Miller, who studies sustainability at the University of Michigan, understands how an acorn squash can end up in your cart without a plan. “It’s fall. I’m feeling the fall vibes,” she says, describing the temptation. That’s why she and her husband try to stick to a shared grocery list—and know what they’ll do with what they buy.

We asked experts what else they do to keep good intentions out of the trash.

Read more: How to Stop Wasting So Much Food in Your Kid’s Lunchbox

Make a kitchen-sink potato

Once a week, Miller bakes a potato and gives the odds and ends in her refrigerator somewhere to go. Leftover fajita vegetables? On the potato. Little extras from other meals? Those go on, too.

“I always call it a garbage potato, or maybe it’s better to call it a kitchen-sink potato,” she says. The toppings change often enough to keep things interesting: “My husband always plays a guessing game of what my potato is going to be this week.”

The potato solves a familiar problem: You have some food left, but not quite enough to call it lunch. Miller combines those small portions on something she already wants to eat. “It’s such a great blank canvas,” she says.

Stir-fries can serve a similar purpose. But Miller knows where her loyalties lie: “My go-to is a potato.”

Give broccoli stems a chance

Jonathan Deutsch has watched fellow cooks buy cases of broccoli, cut off the florets, and throw away the stems. He considers this a terrible loss. The tender interior of a broccoli stem, he says, is “one of the most delicious vegetables.”

Deutsch, a professor in the department of food and hospitality management and founding director of the Drexel Food Lab, cooks both parts at home. The night before we spoke, he made broccoli salad with tahini and chili crisp. The stem was woody on the outside, so he peeled it, cut up the tender interior, and then air-fried it along with the florets.

Trim the woody bottom and peel away the tough exterior as needed. Deutsch wants people to recognize the good food underneath.

“The same care and love that went into the florets,” he says, “went three inches lower into the stem.”

Give your ingredients a second assignment

A recipe that calls for half a cabbage leaves you with another decision: What happens to the other half?

Miller and her husband try to answer that before they start cooking. Cabbage rolls might take care of some; soup or a roasted side dish can use the rest. The same thinking applies to the tomato paste left in a can or the extra chicken breast in a package. “Getting comfortable with all the different ways you can prepare different ingredients really helps extend the menu,” she says.

Deutsch starts by checking what’s already in his kitchen. When his now-adult daughters were teenagers, they would announce there was nothing to eat. He could usually find the makings of a meal: a can of tuna, a can of beans, or chicken in the freezer. Only after taking stock would he figure out what he needed to buy.

“Instead of generating more waste that you have to deal with, you’re taking surplus food,” he says, “and you’re making it into new things that you want to eat.”

Put your apples in the fridge

Brian Roe is willing to commit to a Costco-size bag of apples. He just doesn’t leave it on the counter.

“I’m an apple kind of person,” says Roe, a professor of agricultural, environmental, and development economics at Ohio State University who leads its Food Waste Collaborative.

He keeps the apples in the refrigerator, where he says he rarely loses one to spoilage. On the counter, he’s more likely to throw a couple away before finishing the bag.

Shop in your freezer first

Miller knows what can happen to food you freeze with the best intentions: “It just goes into the abyss of a freezer.”

Eventually, you clean it out and find “freezer-burned chicken breasts and chili from three years ago,” she says. “What happened?”

She and her husband now make a point of shopping in their freezer before deciding what to buy or cook. Sometimes, that means discovering they already have lunches covered for the week. Other times, it means remembering the portions of tomato paste they froze after a recipe called for only a spoonful.

There are only two of them at home, so a big batch can mean eating the same dinner several nights running. “By the fourth day, the last thing you want is more gumbo,” she says.

Their approach: “We’ll eat a day or two of leftovers. We’ll freeze the rest.” Then, when they need lunches another week, they can pull out a meal they haven’t just eaten three days running.

File your soup

Miller’s husband has figured out how to fit more leftovers in their freezer: He freezes soups and other liquids flat in zip-top bags on a sheet pan. “It ends up like these little folders of soup,” she says.

Once frozen, the thin packages stack neatly, taking up less space than bulky containers. Use bags intended for freezing, leave room for liquid to expand, and follow safe cooling, storage, and reheating practices.

Keep a stock bag

Deutsch keeps a bag in his freezer for the parts of dinner that don’t make it onto the plate: onion trimmings, mushroom bits, and herb stems. When he’s ready to make stock, he has a head start.

“Stock is like magic,” he says. When people wonder why their soup doesn’t taste as good as their favorite restaurant’s, he points to what might be missing: stock, along with generous seasoning. He also uses it in place of water when cooking rice, polenta, or vegetables to give them extra flavor.

He’s selective about what goes into the stock. Add beet scraps, and “you’re gonna have a pink or brownish stock,” he says. Add broccoli trimmings, and “it’s gonna have a little bit of a cabbagey broccoli smell.” That could be delicious in broccoli mac and cheese, but it’s probably not the flavor you want in butternut squash soup. “You have to be a little strategic about what goes in there,” he says.

Make leftovers worth looking forward to

Roe’s air fryer helps him get another meal out of restaurant leftovers. Recently, he used it to reheat half a tuna steak and vegetables his wife had brought home. “That makes things kind of tasty and crispy again,” he says.

He thinks about the next meal while putting food away, taking an extra minute to make leftovers easy to reheat. The goal is “storing your leftovers in a way that helps you want to use them the next time,” he says.

Sometimes, that means turning last night’s teriyaki chicken into today’s salad. His adult son has found another opening for leftovers: breakfast. “They’re the freshest they’ll ever be because it’s the first meal after,” Roe says.

Ask for ideas before buying more groceries

Ground turkey, two green peppers, and feta: Is that dinner? Deutsch suggests asking a chatbot before adding anything else to your grocery list.

He’s experimented with AI to find ways to use ingredients on hand, and recommends giving it more than a list of what’s in the fridge. Tell it how much time you have, what equipment you’re using, and how comfortable you are in the kitchen.

“Make me an easy recipe with these ingredients,” he suggests instructing your AI platform of choice. You can ask for something that takes less than 30 minutes, too—so you don’t discover halfway through the instructions that dinner needs to marinate overnight. “You could really customize it,” he says.

Buy portions that match your appetite

Throwing away part of a chicken breast means wasting more than dinner. It also wastes the resources used to raise and feed the chicken. Animal products generally have a larger environmental footprint than plant foods, Miller explains, which makes keeping meat, eggs, and dairy from going uneaten especially consequential.

Her rule: “Respect the protein.”

Miller and her husband still eat meat, but they’ve started serving smaller portions. “Meat is an accent to the meal,” she says. They’re trying to avoid a familiar outcome: “We both have two huge chicken breasts and waste a quarter of them.”

Plan for your guests—not an army

Roe describes himself as an evangelist for buying less food—a habit that’s followed him home, “maybe not to the happiness of everybody in my household,” he says.

When they’re having people over, Roe tries to calculate what guests will actually eat, while his spouse comes from a tradition of making sure there’s enough to “feed the army.”

At Thanksgiving, Roe uses the Guest-imator, an online tool from Save the Food that estimates how much to prepare for a gathering. “A lot of it is just buying less or really thinking about what’s being purchased and why,” he says.

Don’t make plastic-free the only goal

Miller studies the environmental impact of plastic packaging. She also has a freezer full of soup in zip-top bags. “Very honestly, we go through a lot of single-use plastic,” she says.

Her research helps explain that choice. A 2022 analysis she co-authored found that plastic packaging accounted for less than 10% of the total environmental footprint of 23 out of 30 foods across most measures examined. And in a 2019 study comparing meal kits with grocery-store meals, the greenhouse-gas savings from reduced food waste outweighed the extra packaging emissions. 

Miller uses reusable containers for lunches and tries to minimize disposable items. But she considers what the packaging helps her accomplish. “A good zip-top bag is really hard to compete with for certain applications,” she says.

For her, the environmental cost of throwing away food matters more than the bag used to save it. “When you look at the environmental impacts of food waste versus a single-use plastic bag, the food waste is the much more important thing,” she says.

“My big philosophy is not to sweat the small stuff,” she says.

Compost what you can’t use—but try to eat it first

Miller collects food scraps in a metal pail with a liner. “It’s nothing fancy,” she says. But she doesn’t consider composting a substitute for eating the food she buys.

“A lot of folks think, well, hey, I’m composting, so it’s OK to waste food,” she says. Composting can’t recover all the resources used to produce food that never gets eaten, so she focuses first on using what’s in her kitchen—whether it becomes lunch, soup, or next week’s potato.

When food does go uneaten, “throw it in the compost rather than the trash if you have that option available,” she says.