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Posterior vitreous detachment (PVD) is a very common eye condition. It's caused by natural changes to the vitreous gel which takes up the space inside the eye.

Although PVD causes some frustrating symptoms it doesn’t cause pain, harm the eye or cause permanent loss of vision.

Download our Understanding Posterior Vitreous Detachment guide

Our Understanding Posterior Vitreous Detachment guide is accredited by the Royal College of Ophthalmologists. It's designed to give you a detailed understanding of your eye condition and helpful advice on next steps.

Understanding PVD

Your eye is filled with a clear, gel-like substance called the vitreous. When the vitreous comes away from the retina it’s called a posterior vitreous detachment (PVD).


As you get older the vitreous in your eye becomes more watery, less gel-like and isn’t able to keep its usual shape. This causes it to move away from the retina at the back of the eye towards the centre of the eye.

Because these changes to the vitreous are natural over 75 per cent of people over 65 develop PVD. It’s not a sign of disease or eye health problem and any symptoms usually get better with time.

75 per cent How Charles copes with PVD

Creative professional Charles talks about his shock at the initial symptoms of PVD, his diagnosis and the adjustments he's made at work.


The early symptoms of PVD are very similar to the symptoms of a retinal detachment .

It’s really important for you to get a professional diagnosis to confirm that the symptoms aren’t related to retinal detachment , which is a more serious condition.

It would seem like once they hit the liquid and the proteins will unravel, they will combine and average themselves. For instance, if you have cake flour at 6-8% protein mixed with 1.2x bread flour at 12-14% protein, you’d average out at 10-12% which is exactly what all-purpose flour is… 10-12%?

Dying to know

August 1, 2011

What do you suggest as changes for higher elevations? (unless you are at a higher elevation to begin with) I am at 6000 ft and just wondering what you recommend for adjustments.

August 1, 2011

@Celeste: I’m not sure, to be honest – I’ve never baked in a higher elevation! I’d trust your judgement before my own!

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[…] made cookies. Well, sort of. I didn’t realize that the recipe involved chilling the dough for 24 hours. So I guess I should say I made cookie dough. Here are […]

August 2, 2011

So me and my sister just made these, they’re still warm on the cooling rack. DELICIOUS! and holy moly they got bigger than we expected! They also got pretty thin, thoughts?

Melt in your mouth awesomeness! Going to have to tweek the timing with our oven and I’ll have to keep an eye on my sister while she salt the tops.. Even still, these cookies are the bomb diggity and I don’t think we’ll be sharing this batch like we planned since they are quickly dissapearing

August 3, 2011

@Kate: If they are too thin, try tapping the tray of cookies against your counter halfway through baking – this will sort of “jump start” the baking soda/powder and help get you fluffier cookies!

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August 5, 2011

Hii, is the cake flour self-raising flour. I am unsure?

August 8, 2011

@Annie: They are two different types – cake flour is a very fine type of flour, while self-rising flour is basically cake flour with baking soda and baking powder added to it in specific ratios. A bit of research should help you to make any adjustments at home!

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