How do I tell if my malt syrup is diastatic?
I'm trying to find diastatic malt to make a sourdough starter. All I could find in a store is Eden Organic's barley malt: traditional malt syrup. I've found conflicting sources online indicating malt syrup is or is not diastatic. The recipe for barm sponge starter in "Crust and Crumb" calls for barley malt powder or liquid which indicates liquid malt can be diastatic.
Yet this site: http://www.joepastry.com/index.php?s=diastatic  says "Yet malt syrup is what's called nondiastatic malt, which is techo-speak for malt that has no active enzymes in it (the roasting of the grain deactivates them)."
However, this product page http://www.barryfarm.com/nutri_info/sugars/maltsyrup.html  for malt syrup says "Barley Malt is also an outstanding source of over 100 naturally occurring enzymes." which indicates their syrup has the enzymes.
Can anyone give any insight into this puzzle? The thing is even if I use non-diastatic malt I'm sure the starter will still work, so it seems there's no way to really tell if I used the right stuff.