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In the twilight of the Atkins age, people are realizing that while carbs may still be an enemy, fat is no friend. Does that mean you have to ditch the deep fryer? Maybe not. Proteus Industries of Gloucester, Mass., has developed a technique to extract proteins from animal muscle, creating a coating for chicken nuggets, fish sticks and other foods that prevents excess oil from penetrating beyond the breading or batter. The food looks similar on the outside, but it's not greasy on the inside. That translates into real fat busting: the overall content in fish sticks, for instance, goes from 14 g to as little as 4 ga 70% drop. Proteus' process is making its debut in fish sticks from the company's local collaborator, Good Harbor Fillet. Someday, it may be used by home cooks as well.