Jenny Tschiesche is a nutritionist and lecturer on healthy cooking, gut health, probiotics, etc. Released Aug 2018, the book is 160 pages and available in ebook and paperback formats.
This is an informational book aimed at the average person, it's not a medical/technical manual, there is little technical information ('biochemical' appears only 2 times in the text), and as such, it does a pretty good job of covering the essential information without being overly academic or 'scary'.
The book progresses from the introduction through the normal function of the alimentary canal with discussions on normal digestion and moves on to environmental factors' negative impact on function and health. The author includes a good discussion of probiotic/naturally fermented foods and how our dietary and lifestyle changes in just the last century have affected our health and gut environment.
I would recommend this as a reference for readers who are looking for a 'bridge' book at a level somewhere in between pop-science and medical reference. It's accessible, but not oversimplified.
This is an up to date book. There is exciting current research being done in the neurology/biome linkage to which she refers several times in the book. Good stuff.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.