So, ya "came across" a big bucket of LME, did ya?
It didn't happen to "fall" of the "back" of a "truck" did it?
(I kid, I kid ...)
"Non-diastatic" ... so google/Magic 8-ball returns this link ...
Malt can be diastatic or non-diastatic. Non-diastatic is simply added as a sweetener, diastatic malt breaks down the starch in dough to yield sugars on which the yeast can feed. Having some around in long fermented breads is very important.
... but you're not breaking down other starches in, say, flour (breadmaking). You're just converting the sugar to alcohol, right? I don't know. Maybe they said "non-diastatic" because the bucket came from a bakery context? So it should be good for brewing? Again, I don't know. It's Friday. Whee.